These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in spicy peanut sauce. These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp and plenty of fresh herbs and vegetables for flavor and crunch.
1 lb med/large Shrimp, peeled and deveined
Salt and Pepper
2 Garlic Cloves
2 Tbsp Grated Ginger
1 Tbsp Sesame oil
1/2 Zucchini, cut into matchsticks
1/2 bunch Cilantro
1 Red pepper, cut into matchsticks
Most people add vermicelli inside the rolls, but for the sake of low-carbs, I do not.
How to make
1. Rinse and pat dry your shrimp. Mix in shrimp with garlic and Ginger. Add 1 Tbsp Sesame oil to a large hot non-stick skillet. Once oil is hot, add shrimp and saute on med/high heat 2 min per side or until cooked through. Don’t overcook them or they will turn rubbery.
2. Clean your cilantro. Cut your Zucchini and Rep pepper into thin matchsticks.
3. Assemble your rice wraps with a 3-4 shrimps, several strips of Zucchini and Rep pepper and some Cilantro. Don’t skip on the cilantro. At least give it a whirl. This is the step kids love doing.
4. Dip in peanut sauce, and enjoy 😉
Believe me, you’ll do this recipe quite often 😀